spaetzle or german side??
Friend is having potluck. She is making wienershnitzel. I am to bring a starch. Shall I make spaetzle? Would they hold/ reheat? Is there a German/Austrian starch with better holding power? (Not for girlie men, I mean...)
My Viennese step mom always takes the left over "batter" ingredients from the schnitzel prep and makes pancake things. In same vein, a potato pancake would be nice since you are bringing from your kitchen not from the prep kitchen. We always definately add a cabbage side that is sweet/sour - either cold slaw or warm red cabbage usually.